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To prepare

  1. Stir spread with yogurt until smooth.  Stir in crushed cookies and hazelnuts until well combined.

  2. Shape into 1 tbsp (15 mL) balls.
  3. Melt the chocolate in a bain-marie for about 5 minutes at low heat.
  4. Dip balls in melted chocolate until well coated; transfer to a parchment-lined tray. Chill until set. Store, tightly covered, in refrigerator for 5 to 7 days.

Garnish truffles with a coffee bean or chopped hazelnut before chilling.

Easy Coffee Hazelnut Truffles

This no-bake chocolate treat is the perfect midnight snack.

Author: Amanda Riva

Professional Recipe Developer & Owner of The Hot Plate.



  • 1 cup (250 mL) chocolate hazelnut spread
  • 1/4 (60 mL) Oikos 2% Café Latte Greek Yogurt
  • 1 1/2 cups (375 mL) crushed sugar coated lady fingers (12 cookies)
  • 3/4 cup (175 mL) chopped hazelnuts
  • 24 oz (700 g) semi-sweet chocolate, melted
10 min.
x 21

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